1 (15 oz) can peas, drained 1 (15 oz) can shoe peg corn, drained 1 (15 oz) can green beans, drained 1 (2 oz) jar pimentos 1 cup chopped celery ½ cup chopped green bell pepper ½ cup chopped onion 1 cup white sugar ½ tsp ground black pepper 1 tsp salt ½ cup vegetable oil ¾ cup white wine vinegar
Directions
Step 1
Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
Step 2
In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.